Winter Squash Braised In Cider

1. 1

   Peel squash, halve lengthwise, and remove seeds with spoon.

2. 2

   If using delicata, slice into half-moons 1/2-inch thick; if using butternut, dice into 1/2-inch chunks.

3. 3

   Melt butter in a 12-inch skillet over low heat until foamy.

4. 4

   Add rosemary, and cook over medium heat to flavor butter, stirring frequently, about 2 minutes.

5. 5

   Add squash, cider, and 1 teaspoon salt.

6. 6

   If squash is not covered by cider, add water to cover.

7. 7

   Bring to a simmer, and cook until squash is tender, about 30 to 40 minutes.

8. 8

   Remove squash to a plate.

9. 9

   Cook cider mixture until it has reduced to a glaze, stirring frequently, 5 to 10 minutes.

10. 10

    Add squash back to skillet.

11. 11

    Cook until just warmed through.

12. 12

    Sprinkle with vinegar, and season with salt and pepper.

13. 13

    Transfer to warm serving bowl, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.